Roasted Cauliflower

Show-stopping spicy roasted cauliflower with a tahini dressing.

Key Details

  • Serves: 2 - 4
  • Prep time: 5 minutes
  • Cook time: 25 minutes

Ingredients

  • 1 cauliflower
  • 2 tbsp oil
  • Pinch of salt
  • 2 tbsp harissa paste
  • 2 minced garlic cloves
  • 1 tsp cumin
  • ½ tsp paprika
  • 100g tahini
  • Half a lemon, juiced
  • 100ml water
  • Handful of pomegranate seeds
  • Small bunch of parsley
  • Optional - 1 tsp spicy honey

  • 1 cauliflower
  • 2 tbsp oil
  • Pinch of salt
  • 2 tbsp harissa paste
  • 2 minced garlic cloves
  • 1 tsp cumin
  • ½ tsp paprika
  • 100g tahini
  • Half a lemon, juiced
  • 100ml water
  • Handful of pomegranate seeds
  • Small bunch of parsley
  • Optional – 1 tsp spicy honey

Pre-heat the oven to 180°C/350°F/gas 4.

Break up the cauliflower into chunks, stalks and all, and place in a roasting dish. Add the oil, salt, harissa, garlic, cumin and paprika and give it a good mix until the cauliflower is coated. Roast in the oven at 180°C for about 25 minutes, until the cauliflower is going crisp.

Mix the tahini, lemon juice and water to make a dressing.

Serve the cauliflower while it’s hot, with the dressing drizzled over, and a sprinkling of pomegranate seeds, parsley and honey. I also added some smokey breadcrumbs to add some crunch.

Enjoy!

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